Pumpkin-Muffins
  • Prep Time:

  • Cook Time:

  • Serving Size:

  • Serves: 12 servings

Ingredients

2 cups flour
3/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 teaspoon allspice
1/3 cup vegetable oil
2 eggs (large)
3/4 cup pumpkin (canned)
2 cups cranberries (fresh or frozen chopped)

Steps

Wash hands with soap and water.
Preheat oven to 400 °F.
Sift together dry ingredients (flour through allspice) and set aside.
Beat oil, eggs, and pumpkin together until well blended.
Add the wet ingredients (pumpkin mixture) to the dry ingredients all at once. Stir until moistened.
Fold in chopped cranberries.
Spoon into paper lined muffin cups.

Nutrition Facts

Nutrients Amount
Total Calories 203
Total Fat 7 g
Saturated Fat 1 g
Cholesterol 31 mg
Sodium 255 mg
Carbohydrates 32 g
Dietary Fiber 2 g
Total Sugars 14 g
Added Sugars included 12 g
Protein 3 g
Vitamin D 0 mcg
Calcium 83 mg
Iron 2 mg
Potassium 82 mg

Pumpkin Post and Banana Beat Newsletters
University of Massachusetts Extension
Nutrition Education Program

U.S. Department of Agriculture. MyPlate Kitchen Website. Cranberry Pumpkin Muffins. Recipe source: Pumpkin Post and Banana Beat Newsletters University of Massachusetts Extension Nutrition Education Program. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.